I’m just going to make a list of all the types of fruit preserves, okay? Okay.
- Chutney - a pungent relish of Indian origin made of fruit, spices and herbs.
- Confit - the past participle form of the French verb confire or “to preserve”, is most often applied to preservation of meats, especially poultry and pork, by cooking them in their own fat or oils and allowing the fats to set. However, the term can also refer to fruit or vegetables which have been seasoned and cooked with honey or sugar until the mixture has reached a jam-like consistency.
- Conserves - a jam made of fruit stewed in sugar.
- Fruit Butter - a process where the whole fruit is forced through a sieve or blended after the heating process.
- Fruit Curd - a dessert topping and spread usually made with lemon, lime, orange, or raspberry.
- Fruit Spread - a jam or preserve with no added sugar.
- Jam - contains both fruit juice and pieces of the fruit’s (or vegetable’s) flesh, although some cookbooks define jam as cooked and gelled fruit (or vegetable) purees.
- Jelly - a clear or translucent fruit spread made from sweetened fruit (or vegetable) juice and set using naturally occurring pectin.
- Marmalade - British-style marmalade is a sweet preserve with a bitter tang made from fruit, sugar, water, and (in some commercial brands) a gelling agent. American-style marmalade is sweet, not bitter. In English-speaking usage, marmalade almost always refers to a preserve derived from a citrus fruit, most commonly oranges, although onion marmalade is also used as an accompaniment to savory dishes.